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Dressing was yummy on a slaw made with one large julienned jicama, a few shredded carrots, a little bit of diced cucumber, and one finely chopped serrano chile. I put in a little extra lime juice but followed the recipe otherwise. Everyone liked it.

vshea from Sunnyvale, CA / 05.14.12

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This is nice and fresh and tasty. I
made enchiladas and served this on the
side. The only change i made was
substituting agave nectar for the sugar.

laleesh from Florida / 08.22.11

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Ypu definetely need to sit overnight for the flavors to develop, but it was very tasty and refreshing after all.

chefelipe09 from Puebla, Mexico / 06.06.10

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Not my favourite thing to do with a jicama, but well-balanced and tasty. If you have a mandoline it will speed things up.

katanas from Norfolk, VA / 02.18.09

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I eliminated the sugar and instead of 1/3 cup of olive oil I used the roasted sesame oil. I also upped the fresh lime juice. It was excellent and even better 2 days later.

stickybrea from los angeles / 05.31.07

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This has always been popular when I make it for summer get-togethers. People are very interested in "what is jicama?" and find it to be extremely fresh and simple tasting. Even my super-finicky in-laws loved it!!

sjm182 from Philadelphia, PA / 09.21.06

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My husband loves this recipe! He is not a fan of mayo but sometimes you need a nice slaw to set off the meal. I am not a fan of cilantro but we've found a happy medium by subbing italian parsley. I also substituted a light vege oil for the olive oil!

86mets from Washington, DC / 02.03.05

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Light, flavorful summer dish. I agree with the previous poster that you must make the dish well ahead of time & let the dish sit to properly blend the flavors.
I used the jullienne disk on my mandoline slicer to get ultra-thin slices of jicama. The paper-thin slices better absorbed the dressing. Not to mention it made preparation that much easier!

A Cook from Tulsa, OK / 06.28.04

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I really enjoyed this. I also substituted sesame oil for the olive oil and I think it enhanced the flavor...a nice, light summer slaw.

A Cook from Media, PA / 05.09.04

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I used dark roasted sesame oil with this - much more complimentary flavor than the olive oil